Normally No Baloney Tony doesn’t get too excited about décor, but you are in for a treat at Quan Hop to meet, dine and converse.
Thoa Tran, the owner, created a clean, family-friendly, Vietnamese establishment with a Zen feel in Westminster. Decorated with warm colors, wood, bamboo and fish tanks plus for setting a soft mood management installed tracked light fixtures and plays classic American tunes.
Normally No Baloney Tony doesn’t get too excited about décor, but you are in for a treat at Quan Hop to meet, dine and converse.
Thoa Tran, the owner, created a clean, family-friendly, Vietnamese establishment with a Zen feel in Westminster. Decorated with warm colors, wood, bamboo and fish tanks plus for setting a soft mood management installed tracked light fixtures and plays classic American tunes.
At the entrance stands a vertical saltwater tank and a cool freshwater tank that runs the length of the bar and pay counter which draws you in as you wait for a seat.
Summertime pho wasn’t the main event at Quan Hop. I noticed mostly dry plates of fresh vegetables piled high and noodle dishes coming out of the kitchen. In addition, handmade specialty drinks from the bar.
We started with a Nuoc da chanh (fresh lemonade) and Nuoc dua tuoi (fresh coconut juice). Both were carefully made with crushed ice and fresh ingredients (sliced lime and the skin of the coconut) worth raving about, not to mention, they hit the spot on a 90-degree summer day. Quan Hop doesn’t serve alcohol yet, but will allow you to bring in your own beer.
We ordered the bun thit nuong (grilled pork served over mixed vegetables and rice noodles) and a banh uot cuon nhan chay (vegetarian steamed rice-paper wraps stuffed with mushroom-tofu-ham).
Both are were delightful and filling.
The noodles in the bun thit nuong was not steaming hot; rather they were cool which in my opinion enhanced the flavor of the ginger spicy sauce and vegetables. The vegetables consisted of mint, chopped scallions, shredded carrot-sparsley, bean sprouts, lettuce, and garnished with peanuts for extra flavor. The pork, cut in medium slices and extra lean, was marinated with spicy ginger sauce and cooked to perfection.
The vegetarian wraps were delicately prepared and did not fall apart — and refreshing with a combination of mint, parsley, mushroom and tofu ham. Rolled in rice-paper this plate makes for a good side dish or a meal for the light eater in your group.
A little constructive criticism from other reviews and what I noticed is management could work on their service techniques. But overall the cleanliness, prices and quality of food at Quan Hop will not disappoint.
